Eggs

Veggie Scramble with Quinoa

This quick breakfast will fuel you all morning long. Save time this week by preparing 1½ cups of cooked quinoa and refrigerating leftovers to use for future breakfasts.

This recipe is part of the “Your Quit-Sugar Meal Plan

Servings
1
Prep Time
10 min
Duration
20 min

Ingredients

  • 1 tbsp avocado oil
  • ¼ cup diced yellow onion
  • 1 cup loosely packed chopped baby spinach
  • ½ cup diced tomato
  • 2 large eggs
  • 1/8 tsp sea salt
  • ¼ tsp ground black pepper
  • ½ cup cooked quinoa

Preparation

1. In a sauté pan on medium, heat oil. Add onion and cook 5 minutes until translucent. Add spinach and tomatoes; sauté until spinach wilts, about 3 minutes.

2. While veggies are cooking, in a bowl, whisk eggs with salt and pepper. Once spinach has wilted, add eggs; heat and scramble to desired doneness. Serve over cooked quinoa.

Nutrition Information

  • Serving Size 1 Scramble
  • Calories 418
  • Carbohydrate Content 29 g
  • Cholesterol Content 372 mg
  • Fat Content 26 g
  • Fiber Content 5 g
  • Protein Content 19 g
  • Saturated Fat Content 5 g
  • Sodium Content 416 mg
  • Sugar Content 5 g